Chestnut Flour Crepes with Fresh Figs + Goat Cheese

Gluten-Free   /   Paleo

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com

I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.

 

Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.

 

Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.

 

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Loaded Greek Sweet Potato Fries

Gluten-Free   /   Paleo

Loaded Greek Sweet Potato Fries | ourfourforks.com

When it comes to quick weeknight meals, I tend to go through regional phases of cooking in the most stereotypically American sense (a bit embarrassing). For a month or more I’ll make “Mexican” food – simple salads or tacos seasoned with cumin, cilantro and avocado, topped with salsa. Then I may move onto “Italian” for a couple weeks; spaghetti squash pasta, eggplant parmesan, pizzas, etc. until I run out of Josh’s tomato sauce.

 

This month has been all about “Greek” food. The phase began with a simple desire for grass-fed lamb and we’re only in the middle of it. These loaded Greek fries pile on all my favorite elements of Americanized Greek cuisine: oregano sweet potato fries topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled red onions. They’re a perfect, satisfying and healthy alternative to greasy summer food.

 

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Chewy Apricot Coconut Cookies with Chocolate

Gluten-Free   /   Vegan

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com
Josh and I were in France with my family last week for a wedding, which brings me to the topic of food and planes. Even though I’m food conscious when is comes to traveling – planning out where to eat, slightly stressing about breakfast options (I have a serious oatmeal habit), scoping out the local specialities – food is not something I usually bring on planes.  If I pack snacks, I eat them out of boredom rather than hunger and I’m just not that together about it all.

 

If I was more together and not always so rushed, I’d make and pack these gluten free, vegan chewy apricot coconut cookies. They would make a perfect travel breakfast, snack or sweet bite after (or instead of) a meal on the go.

 

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Red Currant + Strawberry Oat Thyme Crisp

Gluten-Free   /   Vegan

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).

 

The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.

 

I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.

 

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com [Continue Reading]

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Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Gluten-Free   /   Vegan

Smashed Potato Salad with Seed Pesto | ourfourforks.com

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.

 

When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.

 

If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.

 

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